Shrimp is one of my favorite sea critters to consume. As the FDA is planning to poo-poo the idea that dietary cholesterol effects body cholesterol content, and as shrimp purportedly contains two known antioxidants, I’m going to go ahead and call it super healthy. And now I’ll go and fry it…. with carbs and an egg (but…gluten free carbs…so bonus 😉 ). Yum! This is a tasty way to use up old rice that didn’t get eaten with the previous meal.
Garlic Shrimp Fried Rice
On medium to medium-high heat, add to a pan
- 3 tablespoons oil
- 1 mustard seed (optional)
when the mustard seeds pops, you know your oil is hot enough
Add
- 1/2 onion, sliced
- 2 tbs garlic, minced
When onion is nicely caramelized, about 20 minutes, mix in
- 1 tbs soy sauce (tip: use reduced sodium)
- 1 tbs chili garlic sauce
- 1/2 tsp Chinese Five Spice
- 1/4 tsp cayenne (or to taste)
Add
- 1 egg, whisked
- 1 cup shrimp
- 1-2 cups cooked rice
When egg and shrimp are cooked, you’re done!
